Rhubarb Berry Jam

• 8 cups sliced rhubarb, cut into 1/2 inch pieces
• 3 cups granulated sugar
• 1 (3 ounce) box raspberry gelatin
• 1 (3 ounce) box strawberry gelatin
• 1 (21 ounce) can blueberry pie filling

1. In a large bowl, add rhubarb and sugar; stir to coat evenly.
2. Cover bowl, and place in the refrigerator overnight.
3. The next morning, place rhubarb mixture in a large kettle.
4. Cook over medium heat, stirring constantly; until mixture starts to boil.
5. Lower heat just a bit, and cook for 12 minutes (stirring constantly).
6. Remove from heat, add the gelatin; keep stirring for 1 minute.
7. Add the can of pie filling; stir until mixed through.
8. Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil.
9. Remove from heat, and carefully ladle into sterilized glass jars; cover with lids.
10. Cool to room temperature, before storing in the refrigerator or freezer.

rhubarb, granulated sugar, raspberry gelatin, strawberry gelatin, blueberry pie filling

Taken from www.food.com/recipe/rhubarb-berry-jam-235136 (may not work)